There is something about the monsoon, the gentle rain, a cup of hot chai and a spicy, comforting snack that makes everything feel a little better!
This Thecha Pav is my take on the fiery Maharashtrian favourite. A rustic thecha made with green chillies, garlic, peanuts and fresh coriander is combined with a comforting potato filling, generously stuffed inside soft pav and toasted with butter until crisp and golden.
| Course | Main |
| Servings | 4 persons |
| Preparation Time | |
| Cook Time | |
Ingredients for the Thecha(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1½ tbsp | Oil |
| 1 tsp | Jeera |
| 8 – 10 | Garlic cloves |
| 8 – 10 | Green chilies – adjust to taste |
| ¼ cup | Peanuts |
| 2 tbsp | Fresh coriander |
| Salt to taste | |
Ingredients for the Aloo Filling(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 500 gm | Boiled potatoes, roughly chopped |
| 1 tbsp | Oil |
| 1 tbsp | Prepared thecha |
| ½ tsp | Salt, or to taste |
| 1 – 1½ tbsp | Fresh lemon juice |
Ingredients for the Pav(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 8 | Pav |
| 2-3 tbsp | Butter, for toasting |
Instructions for the Thecha |
|
| 1. | Make the Thecha: Heat 1½ tbsp oil. Add jeera, garlic, green chilies, peanuts and coriander. Roast on medium heat until fragrant and lightly toasted |
| 2. | Let it cool slightly, then pound everything coarsely in a mortar and pestle. Don’t make it into a smooth paste. The rustic texture is important. |
| 3. | Make the aloo filling: Heat 1 tbsp oil in a pan. Add the boiled potatoes and the prepared thecha. Season with salt and add lemon juice |
| 4. | Mix well, gently mashing some of the potatoes while keeping some pieces chunky. Cook for 2 – 3 minutes |
| 5. | Make the Pav: Slice the pav without cutting all the way through. Slather generously with butter and fill with the spicy thecha-aloo mixture. |
| 6. | Place on a hot tawa and toast on both sides until the pav is crisp, golden and buttery |
| 7. | Serve immediately with hot cutting chai. |
No Comments